Main Dish

Fajitas, Vegan Style

Fajitas aren’t technically Mexican food, but they use many of its ingredients in a delicious way.  The first time I had them was at the local Chili’s when I was in college.  And I loved all the grilled vegetables.

This is not a traditional fajita recipe, mainly because it does not use skirt steak.  I use seitan instead. I also added some zucchini to the mix.  I love zucchini!  This is one of those recipes you can play around with and make it your own.   Have fun!


Fajitas, Vegan Style

1 – 2 tablespoons grapeseed oil

1/2 – 1 pound, thinly sliced seitan

2 bell peppers, thinly sliced (I use a variety of colors)

1 large onion, thinly sliced (use Vidalia onions, if you can find them)

1- 2 zucchini squash, thinly sliced to the same size as the peppers and onions

salt and pepper, to taste


1 small orange, juiced

1 lime, juiced

3 tablespoons olive oil

1 tablespoon agave nectar

1 – 2 chipotles en adobo

2 tablespoons cilantro, roughly chopped

3 cloves of garlic

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon red miso

1 dozen flour tortillas, preferably whole-wheat and 8-9 inches in diameter

Guacamole, salsa or pico de gallo

1 – 2 limes, quartered


Prepare the seitan and place in a bowl.  Prepare the vegetables and place in a separate bowl or plate.


Add all the marinade ingredients in a blender.  Puree until smooth.

Pour 2/3 of the marinade over the seitan and mix to distribute evenly.   Cover and let it marinade for 1 hour in the refrigerator.  Pour the rest of the marinade over the vegetables.


Preheat your grill pan or cast iron skillet to high heat.  Add a 1 tablespoon grape seed oil.

Drain most of the marinade from the seitan and grill or sauté until slightly crisp (about 4-5 minutes).  Make sure to to stir a few times to brown all sides.  Add a more oil, if needed and sauté the vegetables until they begin to caramelize or get slightly charred.  Depending on the size of your grill or skillet add the vegetables making sure not to crowd the grill or skillet.  Set aside.


Heat up the tortillas and set aside.  I use a comal but you can use a dry skillet over medium heat.  You want the tortillas slightly browned on both sides, but still soft.  Place the tortillas in a bowl covered with a kitchen towel to keep them warm until you have the number of tortillas you need.


Place all of your ingredients in a row and “build” your fajita with any of the toppings you choose and enjoy!

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